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Taste Canada: Pouding Chômeur

When I received an email from the Domestic Goddess, asking me to join her Canada Day blogging event, I could think of one dessert in particular that deserved mention.

The pouding chômeur, or poor man’s pudding, simply put, is a sponge cake with a thick caramelized maple sauce that drips through the cake during cooking time. The top becomes golden with syrup and the bottom becomes spongey and saucy. and mmmm just reaaally nice!

For the time being, I only have the recipe in French. Tomorrow if I can be bothered and if I’m not too busy unpacking more boxes, I’ll post a translated recipe (unless a kind soul wants to do it for me!) This isn’t my mother’s recipe, I can’t totally vouch for it, but it seems to be similar enough to succeed.

Also, I can’t find a good picture for the life of me, so wait till I make a batch (this weekend maybe?) and I’ll put a pic up!

Brock

This recipe sounds almost identical to a dessert my mother used to make about 50 years ago. She called it, as I recall, “steam pudding”. I have wondered for years how to get a recipe, but never – I admit – made much effort.
Once my half-baked French kicks in, I will probably give it a try.
Thanks for posting it.

Preheat oven at 325 F.
Mix flour and baker powder.
Put it aside.
In a bowl, mix butter and sugar gradually until it is creamy.
Add quarter of the milk to the flour.
Mix.
Do it again 3 more time. (Do-it! Do-it!)
Butter a suare pan of 13’x9′(32×22 cm).
Pour the cake (flour mix).

Mix and boil the rest of the ingredient in a pot. Boil for a couple of minutes.
Poor sauce on the cake.

Deane

Jacquette

WOOO this is SOOOOOOO goooooooood! it tastes like that time when i went to montreal and like there was a snow storm, and like it was really cold out and like umm my friends were eating something in the kitchen, that was like warm so i like um thought maybe i sould

Pouding chomeur IS the ultimate comfort food… with a cup of tea
along with soupe a l’oignon gratinee,
un bon ragout,
a piece of still warm bread (either cornmeal or irish soda, take your pick) covered with un bon fromage a pate molle…
arrose de pinot noir, mmmm

Eleanor

Elissa

Thanks for the recipe – I was speaking to my family on the phone this Thanksgiving weekend (Im a Montrealer living in London) and they mentioned they;d had pouding chomeur for dessert after turkey. It brought back so many memories, I remember always, always ordering pouding chomeur as dessert at St Hubert BBQ for example!
So I will be making it tonight for an English friend coming round – fingers crossed!

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I'm Véro - a crafty, knitty, spinny gal who enjoys making (and drinking) a cocktail or three. If you've stumbled here, you might enjoy browsing some of my older posts with the tags over to the right or finding out more about me.